Wisconsin Beer and Cheese Soup
This beer cheese soup is a classic Wisconsin recipe featuring crispy bacon, sharp cheddar, and your favorite non-hoppy beer in a creamy, comforting bowl. Rich, hearty, and oh so delicious!
Servings: 6 Servings
Calories: 508kcal
Equipment
- Large Dutch Oven (or large stockpot)
- Silicone Coated Whisk (to prevent scratching your Dutch oven)
Ingredients
- 5 strips thick-cut bacon, cut into small pieces
- 2 Tablespoons salted butter
- 1 medium yellow onion, diced
- 1 large rib of celery, diced
- 1-2 large carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon mustard powder
- ¾ teaspoon paprika
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 Tablespoons all-purpose flour
- 12 ounces beer (best beers for this recipe include ale, wheat beer, hefeweizen, pilsner, lager, or Oktoberfest. Just be sure to us a non-hoppy beer!)
- 2 Cups chicken broth
- 2 Cups whole milk (or half-and-half)
- 1 teaspoon hot sauce (Frank's RedHot)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 12 ounces sharp cheddar cheese, shredded (use block cheese, not pre-shredded)
- optional toppings like: chopped green onions (green parts only), crispy bacon, more shredded cheese, popcorn
Instructions
- Cook the bacon. In a Dutch oven or stockpot, cook the bacon slowly over medium-low heat, stirring frequently. Once the bacon is cooked and crispy, transfer it to a paper towel-lined plate and reserve the bacon drippings in the pot.5 strips thick-cut bacon, cut into small pieces
- Add the butter. Add the butter to the reserved bacon drippings and let it melt.2 Tablespoons salted butter
- Sauté the vegetables. Add the diced onion, celery, and carrot pieces to the pot and cook over medium heat until tender (about 5 to 10 minutes), stirring frequently. Use a wooden spoon to scrape any dark bits from the bottom of the pan during the process (this is where the flavor lives!).1 medium yellow onion, diced, 1 large rib of celery, diced, 1-2 large carrots, diced
- Add the garlic and spices. Stir in the minced garlic and cook until fragrant (about 30 seconds to 1 minute).2 cloves garlic, minced
- Then add the dry spices, stirring to coat all the veggies.1 teaspoon mustard powder, ¾ teaspoon paprika, ¾ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
- Make the roux. Whisk in the flour, stirring continuously, until all the veggies are coated and all liquid in the pot has been absorbed (about 30 seconds to 1 minute).5 Tablespoons all-purpose flour
- Slowly add in the liquids. Gradually add the beer a little bit at a time, whisking after each addition (the mixture will be very thick at first). Then slowly whisk in the chicken broth and milk a little bit at a time until all liquids have been added.12 ounces beer , 2 Cups chicken broth, 2 Cups whole milk
- Blend (optional, but recommended). For a smoother soup use an immersion blender to blend the veggies fully into the broth.
- Stir in hot sauce, Worcestershire sauce, and bay leaf then simmer. Stir in the hot sauce and Worcestershire sauce, add the bay leaf, and bring the soup to a gentle boil while stirring frequently. Reduce the heat and let the soup simmer gently to thicken for 5 to 10 minutes, uncovered, stirring occasionally.1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, 1 bay leaf
- Melt in the cheese. Turn off the heat and gradually sprinkle in the shredded cheese, stirring continuously, until the cheese is completely melted and the soup is smooth.12 ounces sharp cheddar cheese, shredded
- Remove the bay leaf, serve, and enjoy! Take the bay leaf out of the pot, then serve the soup garnished with your desired toppings.
Video
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, doing it slowly over low heat on the stovetop while stirring frequently helps to prevent the cheese from separating.
Variation Ideas:
- Make it spicier. Add a diced jalapeño with the other vegetables, or increase the hot sauce (either in the soup itself, or as a topping).
- Use different cheese. While sharp cheddar is classic, you can mix in some Gruyere, smoked gouda, or even a bit of pepper jack for extra kick. Use 12 ounces of cheese total.
- Add potatoes. Stir in some diced, cooked potatoes during the simmering stage for a heartier soup.
- Make it vegetarian. Skip the bacon, use vegetable broth instead of chicken broth, and sauté the vegetables in butter only.
- Try different beer styles. Experiment with different non-hoppy beers to see which flavor profile you prefer (just remember to avoid anything too bitter). You can also use non-alcoholic beer if that's your thing!
Nutrition
Calories: 508kcal | Carbohydrates: 16g | Protein: 22g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1161mg | Potassium: 357mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2664IU | Vitamin C: 4mg | Calcium: 527mg | Iron: 1mg
